Finnan Haddie with Spinach and Pancetta
Some stores carry this deeply smoked fish for a quick supper.
Preparation Time - Text 10 mins
Cooking Time15 min
Cooking Time - Text20
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecreamy, savory, smoky
Type of Dishgratin
- 1 tbsp olive oil
- 1 tbsp butter, plus more for the dish
- 1 onion, finely chopped
- 3 oz (85g) sliced pancetta or bacon, chopped
- 1 lb (450g) spinach leaves, washed
- ½ cup créme fraîche or heavy cream
- ½ cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 1¾ lb (800g) finnan haddie, skinned
- Juice of ½ lemon
- ½ cup fresh bread crumbs
Preheat the oven to 375°F (190°C). Butter an ovenproof serving dish. Melt the oil and butter together in a frying pan over medium-high heat. Add the onion and pancetta and cook until lightly browned, about 5 minutes.
In batches, stir in the spinach and cook until wilted. Stir in the créme fraîche and 6 tbsp of the Parmesan. Season with salt and pepper and simmer until it has thickened slightly.
Spoon the spinach mixture into the dish. Place the finnan haddie on top. Sprinkle with lemon juice. Mix the bread crumbs and remaining 2 tbsp Parmesan and sprinkle over the fish. Bake for 15-20 minutes, or until the fish is piping hot.
2008 Dorling Kindersley